Most average drinker’s aren’t used to eggs being involved in their cocktails, however any true cocktail aficionado will tell you, if there ain’t no egg white in your sour… it aint right! I love any use of eggs in my cocktails. There are basicaly four categories of cocktails that use eggs: sours, fizzes, flips and … Continue reading
Last summer I took a crack at recreating Matthew Biancanielo’s (formerly of The Library Bar at the Roosevelt) The Breeder’s Cup cocktail, which was one of his most well known drinks. I have to say it came out really great and pleased all my guests but of course, it was nothing compared to the masters. … Continue reading
Teas make great infusions for spirits as you might recall from an earlier post for Thai tea infused gin. It is one of the easiest infusions that you can try at home to get started and to give an extra little something to your cocktails. You have to be very careful with tea infusions however, … Continue reading
About this time last year I made my first attempt at creating my own cocktail bitters. I picked up some Jujubes (Korean dates) from the farmers market and thought they would be great to try and make bitters from as I have never seen Jujube bitters before. My first batch came out ok, and I … Continue reading
Earlier this year and a few posts back I made a Black Mission Fig infused bourbon. I made a few cocktails with it and thought that it was a little one note. I decided to take the infusion a step further and infuse roasted pistachios into it. It was fantastic! Continue reading
The blog got a little behind with some unfortunate life changes and then some time spent on another project, Rizzo & Crane, that I will write about soon. Playing a little catch up with some post of some creations that came up in the home bar over the last year or so. This cocktail was … Continue reading
Growing up in New England, years before the craft cocktail was the biggest rage, Grenadine was found in every household and restaurant. Unlike Rickey‘s from a lot of other area, in New England, if you had a Rickey it surely had Grenadine in it. Shirley Temples and Raspberry Lime Rickeys were every kids favorite … Continue reading
One of the main reasons I wanted to make the coffee cynar foam was for the idea of this cocktail. Every young Italian American boy has memories of their Nonna, in this case it was my great grandmother, who came to the US at the age of 18. She used to always put a dash … Continue reading
I’d been wanting to try to make a cocktail foam for some time, especially with how amazing the St Germain foam was on Matthew Biancaniello’s cocktail Last Tango in Modena. With how successful the coffee infused Cynar has been I thought that is would make an awesome foam… and it DID! Foam- 1 cup … Continue reading
I’ve seen figs used in places before and wanted to give it a try. I was somewhat happy with how it turned out but didn’t feel that it was special enough. Continue reading
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